摘要
采用热重分析法对餐饮业油烟道油垢的燃烧过程进行实验研究和理论分析,分别在5,15,25℃/min升温速率空气气氛中,研究油烟道油垢的燃烧特性以及升温速率对着火温度、可燃性指数的影响.油垢从常温升至800℃共经历了五个阶段:第一阶段为水分析出过程,第二阶段到第五阶段为燃烧失重过程.采用Doyle和Coats-Redfern方法建立了"四阶段一级反应动力学模型".结果表明,油垢燃烧失重的后四个过程均可用简单反应动力学模型进行简化,为1反应级数.
By using TG analysis, the combustion characteristics of cooking oil tar in pipes were studied under heating rates of 5 ℃/min, 15 ℃/min and 25 ℃/min respectively. Depending on the combustion characteristic curves of different heating rates, ignition temperatures and flammability indexes were calculated. The results show that the weight loss of cooking oil tar can be divided into five stages. The first stage is the process of water separation and the later four stages are the combustion processes at various speed. The first order reaction kinetic model is established by Doyle and Coats-Redfern methods, and the combustion reaction can be described by four first-order equations.
出处
《中国计量学院学报》
2009年第3期263-268,共6页
Journal of China Jiliang University
基金
浙江省科技计划项目(No.2007C203063)
浙江省"新苗人才计划"项目(No.2008R40G2080006)
关键词
餐饮业烟道
油垢
热重分析
燃烧特性
fog discharge pipe of cooking
cooking oil tar
TGA
combustion characteristics
